Chocolate-almond ricotta pie

12 servings

Ingredients

Quantity Ingredient
1 cup Graham cracker crumbs :) about 12 squares
1 tablespoon Sugar
½ teaspoon Cinnamon
½ each Envelope unflavored gelatin (1-1/2 tsp)
1 cup Milk (skim or 1% OK); divided
½ cup Semisweet chocolate bits
1 tablespoon Butter or margarine, melted and cooled
1 each Egg; lightly beaten
½ cup Blanched almonds
15 ounces Container part-skim ricotta
½ teaspoon Almond extract
Chocolate bits and almonds for garnish (optional)

Directions

CRUST

FILLING

To prepare the Crust:

Combine the crumbs, sugar, and cinnamon in a small bowl.

Combine the butter or margarine and the egg, and add this to the crumb mixture, mixing the ingredients well.

Press the mixture onto the bottom and sides of a 9-inch pie plate.

Bake the crust in a preheated 350 degree F oven for 10 minutes. Set the crust aside to cool.

To Make the Filling:

In a medium bowl, sprinkle the gelatin over ¼ cup of the milk, and let the mixture stand for 5 minutes. Heat the rest of the milk (but do not boil it), and add it to the gelatin mixture. Cool the mixture, and chill it until the mixture thickens to the consistency of yogurt.

In a blender or food processor, whirl the ½ cup chocolate bits and ½ cup almonds for 1 to 2 minutes. Add the ricotta and almond extract, and process the mixture again. (You will probably have to scrape down the sides of the container and re-process). Transfer the mixture to a large bowl.

Beat the milk-gelatin mixture with an electric beater until it is light and fluffy. Fold this into the ricotta mixture, combining the ingredients well. Pour the filling into the prepared crust, and chill the pie for 2 hours or more. Garnish the pie with chocolate bits and almonds, if desired.

From _Good Food Book_ by Jane Brody W.W. Norton & Co. 1985 ISBN 0-393-02210-2 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-08-95

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